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Saturday, September 08, 2007

Confetti Gazpacho Recipe with Yellow Tomatoes, Red Peppers, and Basil

Last summer I had a positively life changing experience when I made Gazpacho, and I couldn't imagine why it had taken me so long to try making this delicious chilled fresh tomato soup. This year I have an abundance of yellow Lemon Boy tomatoes in my garden, so gazpacho popped into my mind again when I thought about making soup for Tami's Super Soup Challenge. This recipe is my contribution to that event, sponsored by Tami of Running with Tweezers, and dedicated to the memory her mother, Phylis Hardeman, who died last year at this time.

Besides the yellow tomatoes, I also have lots of red and green bell peppers, cucumbers, and basil in my garden. The recipe was largely decided by what I had, plus my own preference for strongly flavored gazpacho with lots of garlic. I did take a peek at Genie's Yellow Gazpacho Recipe, one of the recipes that got me started on the gazpacho-making last year. This was easy enough that I made it on Friday night after work, a time when I rarely cook. Gazpacho tastes best after it's been well-chilled, but I ate the bowl in the photo right after I took the pictures, and even before chilling the flavor was just amazing.

Put garlic and salt in food processor and process until garlic is finely chopped, about 1 minute. Add tomatoes and process until there are only small chunks remaining, about 2 minutes. Put tomato mixture into a non-metal bowl and add vinegar.

Put cucumbers, red pepper, green pepper, and onions into food process and process until finely chopped. (You can leave it as chunky as you prefer.) Add vegetable mixture to tomato mixture. Scrape out food processor bowl, or wipe with paper towel.

Wash basil leaves and shake or spin dry. Put basil in food processor and process until finely chopped. Add basil to tomato/vegetable mixture. Stir in olive oil and season to taste with sea salt and fresh ground black pepper. (I didn't use much of either.)

Chill gazpacho for a few hours before serving. To serve, put in individual bowls and drizzle a small amount of olive oil over soup. Top with very thinly sliced basil leaves.

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16 comments:

Hi Kalyn! I've been meaning to stop by and say hello. What a lovely site you have here. I'm thinking I should keep coming by because I have a few (ahem) pounds to lose. Great site, nice recipes and photos :)

Gawgeous soup, K. I love the colors.I'm glad you ate the first bowl sooner than later. Would you settle for a mere hour or two in the fridge, rather than overnight? (You know what refrigerating does to the flavor of a tomato?)

Maryann, hi. Thanks for visiting and good luck with those few pounds. It's a constant process I've found. South Beach just makes it a lot more pleasant for me.

CC, thanks. Yes, I think an hour or two of chilling is great, although it's interesting that I've had gazpacho many times for breakfast after it's been in the fridge all night and didn't think it lost any flavor. I wonder why that is, when I know cold destroys the flavor of tomatoes. One of those mysteries. Were you proud that I based the recipe on what I had in my garden? This is my version of eating local!

The soup is beautiful! If you still have yellow tomatoes to use up, try this this peach salsa from Homesick Texan. I made it with my Aunt's yellow tomatoes when I was in the states and it was amazing! We ate it with chips but also spooned it over some grilled pork tenderloin.

Nicole--thanks for the compliment! And Kalyn, I agree, there's just something special about yellow tomatoes. One of the farmers I buy from at the market has had such an abundance of Lemon Boys, Sungolds and Mountain Golds this year. I'd never really eaten yellow tomatoes before but I'm a convert--such a burst of sunshine in each bite! I can't wait to try your gazpacho.

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